Meatballs with Spiced Fig Sauce

Most Popular Selection of the 2010 Holiday Season!


75 meatballs
2 cups red wine
8 ounces natural fig preserves
1 tablespoon rosemary, finely minced
2 cinnamon sticks


Thaw meatballs if frozen.

In 2 to 3-quart pan, heat red wine, fig preserves, rosemary and cinnamon sticks over medium heat, stirring, until preserves have melted and become incorporated.  Reduce heat to low and simmer for 30 minutes.  Add meatballs and stir to coat with sauce.  Simmer for and additional 10 minutes or until meatballs are heated through.

Transfer to serving dish.  Offer with festive wooden picks.

* Note: To prepare in advance, thaw meatballs and keep them refrigerated until ready to reheat.  Prepare sauce and after simmering for 30 minutes, remove from heat and let cool briefly.  Cover and refrigerate.  Sauce will thicken considerably but will return to proper consistency when reheated with meatballs.